• 4servings
  • 40minutes
  • 456calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB2, B9, C, E
MineralsCopper, Natrium, Manganese, Calcium, Iron, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. For marinade and dressing:

  2. 1/2 cup(s) dried apricots

  3. 1 cup(s) hot water

  4. 2 cup(s) loosely packed mint leaves

  5. 1 teaspoon(s) freshly grated orange zest

  6. 1/2 cup(s) orange juice

  7. 2 tablespoon(s) honey

  8. 4 teaspoon(s) Dijon mustard

  9. 4 teaspoon(s) red-wine vinegar

  10. 1/2 teaspoon(s) salt

  11. Freshly ground pepper

  12. 1/4 cup(s) extra-virgin olive oil

  13. For salad:

  14. 1 pound(s) boneless , skinless chicken breast

  15. 1 head(s) romaine lettuce

  16. 6 fresh apricots

  17. 1 cup(s) loosely packed mint leaves

  18. 1/2 cup(s) sliced almonds

Instructions Jump to Ingredients ↑

  1. Preheat grill.

  2. To prepare marinade and dressing: Soak dried apricots in hot water for 10 minutes. Drain and transfer apricots to a food processor. Add 2 cups mint, orange zest, orange juice, honey, mustard, vinegar, salt and pepper. Process until smooth. With the motor running, gradually drizzle in oil. Reserve 1 cup for the dressing.

  3. To prepare salad: Transfer the remaining marinade to a large sealable plastic bag. Add chicken, seal and turn to coat. Marinate in the refrigerator for 20 minutes.

  4. Lightly oil the grill rack (hold a piece of oil-soaked paper towel with tongs and rub it over the grate). Grill the chicken over medium-high heat until no longer pink in the center, 6 to 8 minutes per side. (Discard the marinade.)

  5. Meanwhile, combine lettuce, apricot (or plum) wedges and chopped mint in a large bowl. Add the reserved dressing and toss to coat. Divide the salad among 4 plates. Slice the chicken and arrange over the salads. Sprinkle with almonds and serve.


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